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Last weekend I came back from California on Sunday with just enough time to get to the grocery store and get to bed on time. Since I’m not near a major airport, I have split my flight into two and have a layover. For these flights, the only layover available was for 4 hours, which is the length of one of the flights. Needless to say, I was exhausted by the time I was home.
Due to this, my goal was to make something very easy for lunch that required minimal prep work. For this dish, I used full broccoli heads, so that had some prep work, but for the most part, it was really straight forward.
Broccoli Salad
Recipe List:
- 2 heads broccoli
- 1 small red onion, diced
- 1 cup shredded carrots
- 1 cup shredded cheese
- Handful of dried cranberries
- Handful of roasted walnuts
- Your favorite creamy/thick dressing
- I used a Avocado Green Goddess dressing
Recipe Directions:
- Cut broccoli heads and stem into bite-sized chunks
- Mix ingredients in a large bowl
- Add in dressing and mix until well coated
- Serve and enjoy!
Other Notes:
- I added rice as a base to make this a more filling dish (and it ended up being really filling)
- I would recommend steaming the broccoli. It was delicious as was, but I think softer broccoli would have made it easier to eat
- I would maybe add some shredded chicken next time to make this fuller
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Gabriela Maria 
Looks good!
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